Servings: 2
Ingredients
- 2 lbs mussels
- 1 tbsp olive oil
- 1 tsp thyme
- 1/2 tsp red pepper flakes
- 3 large garlic cloves minced
- 2 large shallots minced
- salt & freshly ground black pepper to taste
- 1 can or bottle of beer we used Mast Landing's "Champ"
- 3 tbsp butter
- 1 tbsp parsley chopped
- Crusty bread for serving
Instructions
- Rinse mussels under cold running water. If you see any hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off.
- In a large pot with a tight-fitting cover, heat olive oil, then add thyme, red pepper flakes, garlic, shallots, salt and pepper. Sauté until shallots and garlic are softened, ~3 minutes. Pour in the beer and simmer for 10 minutes, allowing the flavors to build. Add mussels and cover pot. Let mussels steam until they are open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
- Add butter and parsley to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Notes
We used Mast Landing's "Champ" lager available at Rosemont Market & Bakery.
Tried this recipe?Let us know how it was!